Effects of evoked meal contexts on consumers' responses to intrinsic and extrinsic product attributes in dry-cured ham

Food Quality and Preference

Volumn 40, Issue PA, 2015, Pages 191-198

  Hersleth, Margrethe ^a   Monteleone, Erminio ^b   Segtnan, Anne ^a   Næs, Tormod ^a,c  

^a NOFIMA   (Norway)

^b UNIVERSITY OF FLORENCE   (Italy)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Consumer; Dry cured ham; Evoked meal context; Extrinsic attributes; Intrinsic attributes

Indexed keywords

EID: 84910070640     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.10.002     Document Type: Article

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